Classic Round Shortbread Cookies

in Diana's Recipe Book

Average Rating:  (total ratings: 7) [Read reviews] [Post a review]

Servings: Makes 16 cookies

Comments: Set out these tender, buttery cookies with a bowl of fresh berries for a compatible pairing. Topping the cooled cookies with a light dusting of confectioners' sugar is another nice serving option.

Ingredients: 1 cup all-purpose flour 1/3 cup granulated sugar, plus 2 tsp. for topping 2 1/2 tbsp. cornstarch 1/8 tsp. salt 8 tbsp. (1 stick/4 oz./113g) chilled unsalted butter, cut into pieces 3/4 tsp. vanilla extract Note: You will need one or two ungreased baking sheets or cookie sheets

Instructions: Preheat oven to 350°F/180°C. In a food processor, combine the flour, the 1/3 cup sugar, the cornstarch and salt. Process briefly until well mixed. Add the butter and vanilla and pulse until the mixture resembles fine meal. Transfer the mixture to a large sheet of waxed paper and, using your hands, gather together into a flat disk. Top with a second sheet of waxed paper. Roll out the dough about 1/4 inch thick. Remove the top sheet of waxed paper. Using a round cookie cutter 2 1/2 inches in diameter, cut out cookies. Transfer to an ungreased baking sheet, spacing the rounds about 1/2 inch apart. Gather up the scraps, pat into a disk, and roll out again. Cut out additional cookies. Sprinkle the cookies evenly with the 2 tsp. sugar. Bake in preheated oven until just beginning to brown, about 20 minutes. Transfer the baking sheet to a rack and let the cookies cool on the sheet for 5 minutes. Transfer the cookies to the rack to cool completely. Store in an airtight container at room temperature for up to 5 days. Makes 16 cookies.

Date: May 11, 2010

Reviews

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2024 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County